Time 10m Yield about 9 tablespoons, enough for 4 servings Number Of Ingredients 10 Steps:
Combine all ingredients in a large bowl and mix well. Store in an airtight container. Pack on the dry rub onto your next rack of ribs.
Time 10m Yield 30 Number Of Ingredients 5 Steps:
In a medium bowl, mix together white and brown sugars, salt, pepper, and paprika. Rub onto pork 10 minutes prior to grilling. Store any leftover rub in a sealed container.
Time 5m Number Of Ingredients 6 Steps:
Mix all ingredients together and generously sprinkle on chicken, ribs or pork shoulder prior to cooking.
Time 4h15m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Mix together dry ingredients. Rub liberally all over the ribs on both sides. (For more flavor penetration, pull off membrane from the bone side of ribs). Cover with plastic wrap or vacuum seal bag and place in the refrigerator overnight. Heat smoker/cooker to at least 250°F and keep between 250-300°F. Pour 2 cups of the apple juice in water pan to steam the ribs with. Add soaked hardwood chips or smoking wood of your choice to the smoker. Amount of smoke is up to you. After about 3 hours, internal temperature of the meat should be around 170°F In order to make the meat a bit more tender, wrap the ribs in foil and spray or drizzle some remaining apple juice on the ribs, closing the foil around them until desired tenderness is achieved. Don’t drown the ribs in juice but moisten them, about another hour or so. If sauce is desired, mop it on the ribs the last 30 minutes or so of cooking.
Time 10m Yield 1/2 cup Number Of Ingredients 13 Steps:
Heat peppercorns, coriander seeds, cloves, and mustard seed in a small dry skillet over medium heat, swirling pan gently, until they become fragrant; remove from heat and cool slightly. Grind peppercorns, coriander seeds, cloves, and mustard seeds to a powder in a mortar or spice mill; pour mixture into a small bowl, and add other ingredients, mixing well. Store in an airtight container. To use: rub mixture on meats or ribs at least 15 minutes before cooking, and leave at room temperature. Can coat and leave refrigerated up to 24 hours in advance.
Time 10m Yield 3 Number Of Ingredients 8 Steps:
Whisk brown sugar, black pepper, paprika, white pepper, red pepper flakes, salt, chili powder, and garlic powder together in a bowl. Store in an airtight container.
